Freezing Maine Lobster makes it even easier for diners around the world to enjoy Maine’s …
Webinar: Maine Lobster Products for Any Culinary Occasion
When you think of lobster you might only think of live, but the industry is advancing processing techniques to create Maine Lobster products for any occasion. From new product types to freezing techniques and ways to get the most out of your Maine Lobster, the industry wants to make sure that Maine is available in a variety of formats. Learn more about the wide variety of Maine Lobster products from those who are on the front lines of culinary creativity and innovation.
Tune in below to watch the live Seafood Source webinar, originally broadcast on August 21, 2019, with speakers with Mike McKellar, the owner of Sea Salt Lobster, and Matt Ginn, Executive Chef of Maine’s Evo Kitchen + Bar and the Chebeague Island Inn.
Download the Maine Lobster – Culinary Occasionspresentation.
About our Speakers:
Mike McKellar, co-owner, Sea Salt Lobster
Mike McKellar has been in the lobster and seafood industry for nearly 20 years. Originally from Falmouth, Maine, he is the co-owner of Sea Salt LLC, a wholesale seafood distributor specializing in live, fresh and frozen lobster products. Sea Salt Lobster was established in 2009 with the primary goal of distributing the highest quality, sustainable seafood products that Maine has to offer. McKellar now resides in Kennebunkport Maine with his wife and son.
Matt Ginn, Executive Chef at EVO Kitchen + Bar in Portland, Maine and the Chebeague Island Inn.
Matt has been interested in food since his first job picking strawberries at Maxwell’s Farm in Cape Elizabeth at the age of 14. For over 10 years he has been cooking professionally in Portland and Boston. In Boston, he honed his skills at several award-winning restaurants, including Harvest & L’Espalier. He returned to Maine in 2012 as Chef de Cuisine at Five Fifty-Five where he continued his pursuit of excellence while cultivating & maintaining close relationships with local farmers. Matt now serves as the Executive Chef at EVO in Portland, Maine as well as the Chebeague Island Inn where he serves up local cuisine including fresh produce and Maine Lobster.